Mini No-Baked Cheese Cake

Recipe:-
The base
200g McVities Digestive Biscuits (8-9pcs)
80g Unsalted butter
50g Icing sugar

1. Crush all the biscuits till it become almost like sand texture (crumbs) and mix it with the icing sugar.
2. Melt the butter. Pour the butter into a mixing bowl together with biscuits crumbs. Mix it well. (add more butter if the mixtures are too dry)
3. Compress it evenly on the base of the cupcake mould. Put in the fridge for at least 1hour or till it is hardened.
4. Make some small holes all over the base using a fork (this is to ensure the cheese sticks to the base).

The Cheese content
500g cream cheese (I used Philadelphia brand) 
1 cup of fresh yogurt (your desired flavor)
150g (or 1/3 of a small tin) of sweetened condensed milk
8 teaspoon of gelatin powder, with 200ml water

**using a small size cupcake mould (5cm diameter), made about 50 mini cheesecakes

Methods
1. Let the cheese cool down to room temperature. 

2. Pour the water into a small pot and heat up under low heat. Then, pour the gelatin powder into the pot and stir it thoroughly until melted. The end product is a very thick and sticky gelatin mixture. Set aside for use. 
***if you are using only 50% of the ingredients, then put 4 tsp of gelatin powder with 100ml water***
 
3. Using an electric hand mixer, blend the cheese well to make it soft.

4. Next pour in the sweetened condensed milk and mix it well. Then pour the yoghurt in as well. Blend it well and thoroughly.

5. Quickly pour this gelatin mixture into the earlier cheese content and then mix it well.

6. Finally, pour the final cheese content into the earlier prepared cupcake mould. Decorate as desired.

7. The cheese cake should remain in the fridge for at least 2 hours (or overnight) before consuming. Enjoy!